Creamy Ranch Chicken Vegetable Soup #RSC

Submitted by rosesam

"Ready, Set, Cook! Hidden Valley Contest Entry. This tasty, nutritious soup is a meal in a bowl. Enjoy every spoonful."

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 2 quarts
• Serves: 12

ingredients

• 3 tablespoons butter
• 1⁄2 cup shallot, chopped
• 2 cups water
• 2 (1 ounce) packets Hidden Valley Original Ranch Dressing Mix
• 5 red potatoes, peeled, cut in 1/2-inch cubes
• 1 (10 ounce) package frozen mixed vegetables
• 1 (10 ounce) package frozen corn
• 1 lb boneless skinless chicken breast, cubed
• 1⁄3 cup dry white wine
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 4 drops hot sauce
• 1 cup half-and-half

directions

1. 1. In large saucepan or Dutch Oven, saute shallots in butter until tender.
2. 2. Stir in remaining ingredients except half-and-half until well blended.
3. 3. Bring to a boil. Cover; reduce heat and simmer 25 minutes, stirring occasionally.
4. 4. Stir in half-and-half and heat through.